Popeye's Fried Chicken
I watched a bunch of videos of employees making the fried chicken and this is how they do it. The key is to add flour to the buttermilk brine so that it becomes thick like a batter and coats the chicken in a thick layer.
Ingredients
Spice Mixture
- 3 tablespoons paprika
- 2 tablespoons ground black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon turmeric (optional)
- ¼ teaspoon MSG (optional)
Brine
- 2 cups buttermilk
- 1 teaspoon Marmite yeast extract (optional)
- 3 tablespoons spice mixture (from above)
- 4 pounds chicken parts (thighs, drumsticks, or breasts)
- ½ cup all-purpose flour
Dredge
- 2 ½ cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- remaining spice mixture
Instructions
- In a small bowl, combine the spice mixture ingredients.
- In a large bowl, add the yeast extract. Add 2 tablespoons of buttermilk and mix until the yeast extract is loosened up. Then add the rest of the buttermilk and 3 tablespoons of the spice mixture. Add the chicken and refrigerate for at least 4 hours.
- After the chicken is done marinating, add ½ cup of flour to the marinade and mix well. This will help the marinade cling to the chicken better.
- In another large bowl, add the flour, cornstarch, baking powder, and remaining spice mixture.
- For each piece of chicken, shake off excess brine then transfer to the flour mixture. Toss 5-10 times until it is thoroughly coated, then transfer to a baking sheet. Repeat with all the chicken.
- Heat about 2 inches of oil to 315°F in a high-walled pot (the temperature will drop when you add the chicken). Add 3-4 pieces of chicken and cook for 10-14 minutes until cooked through*. Try to maintain an oil temperature around 275°F. After cooking, transfer to a wire rack to drain excess oil.
- Serve with my copycat Popeye's cajun gravy recipe!
Notes
*The chicken should be at least 160°F in the thickest part. Don't worry if you mess up and go a bit higher like 175°F or 180°F. I have found that the chicken will still be very juicy.